Creamy Loaded Potato Chowder Recipes

POTATO CHOWDER SOUP I

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

LOADED BAKED POTATO CHOWDER

Steps:

• Heat a soup pot over medium heat
• Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
• Chop up the bacon into small bits
• Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
• Mix in 2 tbsp flour, stirring for 1 minute
• Pour in the chicken broth, let it come to a boil
• Add the potatoes, bacon, carrots and corn
• Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
• Turn the heat off
• Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
• Serve and top with chives
• Add salt to taste if needed

POTATO CHOWDER

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

CREAM OF POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan. Stir in remaining ingredients.
• Bring to boil on medium heat; simmer on low 10 min. or until soup is heated through and vegetables are tender, stirring frequently.

PAMPERED CHEF LOADED BAKED POTATO CHOWDER

Steps:

• Slice potatoes in half lengthwise with Santoku Knife.
• Place in Deep Covered Baker.
• Pour 1/2 cup of the milk over the potatoes.
• Microwave, covered on high for 11 minutes. Remove baker from microwave.
• Move center potatoes to ends of baker and outer potatoes to center.
• Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
• Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
• Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
• Slowly add remaining 3 cups milk, whisking until smooth.
• Add cream cheese mixture and butter to baker.
• Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
• Slice green onions with Chef's Knife.
• Carefully remove baker from microwave.
• Grate cheddar cheese over chowder using Rotary Grater.
• Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
• Serve with bacon, sour cream, and broccoli, if desired.

CREAMY POTATO/CHEDDAR CHOWDER

Steps:

• In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
• Cover and simmer 10 minutes.
• DO NOT DRAIN!
• Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
• Add all of this to the Potato/Carrot mixture.
• Heat but dont boil.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.